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Raspberry whisky sour recipe
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Want to use up the bottle of whisky lingering at the back of your kitchen cupboard? Shake up a duo of celebratory cocktails with this raspberry whisky sour recipe that adds a fruity twist to a bartender favourite. See method
Ingredients
- 50g raspberries, plus 6 to garnish
- 50g caster sugar
- 6 ice cubes
- 100ml whisky
- 40ml lemon juice (roughly half a lemon)
If you do not have a cocktail shaker, you can use a tightly sealed jam jar instead.
Each serving contains
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Energy
680kj
162kcal
8%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
13g
14%
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Salt
trace
0%
of the reference intake
Carbohydrate 12.9g
Protein 0.5g
Fibre 0.9g
Method
- Place the 6 raspberries and 2 low-ball whisky glasses into the freezer to chill.
- Add the sugar to a small saucepan with 25ml water and heat over a low heat until the sugar is dissolved. Bring to a simmer, then remove from the heat. Pour into a jug and leave to cool to room temperature.
- Once the syrup is cool, pour 25ml into a cocktail shaker along with the 50g raspberries. Muddle with a wooden spoon to release as much juice as possible from the raspberries.
- Add 4 ice cubes, the whisky and lemon juice, cover with the lid and shake for 15 secs.
- Put an ice cube into each chilled glass. Strain the cocktail through a fine sieve into the glasses. Garnish with the frozen raspberries.
Tip: There will be enough syrup for more than this recipe, but it keeps, covered, in the fridge for a week.
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